The Abilene reflector. [volume] (Abilene, Kan.) 1883-1888, 1887-09-08
moREUEAN MEAT.
Facts for the Consideration OF Breeder
of ali Kinds of Livestock.

INVITE LEAN MEAL
Facts for the Consideration OF Breeder
OF ali Kinds Of Livestock.
There is in progress decided change
In the public taste and demand for beef,
pork and mutton, with less fat aud
more lean. 1t is not the lean caused by
poor or scanty feeding, but that kind Of
meat which is produced by breeding
the choicest class of animals, in the
direction of marbleized meat, finely
streaked with alternate fat and lean.
The hog which is mere lump of lard
is no longer acceptable to the consumer
of fresh pork. This kind of meat, es-
pecially in the cooler parts of the year,
is in immense demand in our town and
city markets. Hence such butchers as
pride themselves in furnishing their
choice customers, with such pork chops
or roasts as can only be furnished from
certain class of hogs, are beginning
to be particular about the character
and condition of the hogs they buy.
And some Of them are necessarily edu-
Gated to be the best judges of the meat
of the hog. And swine feeders are be-
ginning to wake up to the question Of
producing an animal which is composed
of something more agreeable to the
taste of the epicurc. And in the future,
hog breeders will have to take this in
to consideration.
The same with mutton. In former
h. & 1o1f
demanded the fat breeds. Whether, it
be that the world is abandoning the
robust exercise of the farm or the chase,
and hence have not the taste, nor the
digestive organs, to demand such fat
mutton, or whether a higher inteIli-
gence suggests something different, is
needless to investigate. Bat among
mutton eaters there is an increasing
demand for more lean and less fat.
And in parts of the world where sheep
are raised as much for their meat rs
their wool, this is going TO be a leading
element ia the question of what brand
of sheep 20 raise.
There has been and is vet a strong
current in favor of baby beef or early
maturity. Aad there is no doubt that
it is profitable to the producer to pre-
pare his beeVes for market in the short
est possible time. Bat there comes y
complaint from the delicate stomachs
Of beef eaters Us well as the gormand
that such meat is too fat and soft. That
it is not streated or marked af the beef
is which had been kept in a good
healthy and growing condition until it
had attained two and half years, and
then finished of by high feeding. The
demand is almost universal ut our
butchers stalls for more lean and less
fat. especially through the hot months.
Tallow which uScl to be the most
valuable part of the be f, has become
the poorest Fo:ty years ago the
butcher robbed the beef Of nearly all of
the tallow, as it WAS worth twice as
much per pounl. Now they crowd on
all they can, rs it is not worth half az
much a. good lean beef Formerly the
made the latest beef the most valuable.
Now, when the tallow has to be sold
by the butchers to the chambers to be
worked into butter, there is a loud de-
mand for a different character of
beeves. And breeders will be COM
PEELED to make this leading question.
In some breeds of pigs, sheep and cat
tie, there is strong tendency to put
on fat in masses, without suitable adj |
mixture of lean. 1t is evident, there
fore, that in the future selection and |
breeding of stock, there will have to be
more attention paid to the character of
the meats consumers have set their
hearts upon.-Das Moines (Ia.) Reg
iSter.